I consider myself somewhat of a Christmas cookie connoisseur. Shortbread and gingerbread. Chocolate snowflakes and chocolate chips. Macarons and macaroons. Cookies in the shape of stockings and cookies in the shape of States. Those cookies with the

From cupcakes, to pancakes, to donuts, and even pop tarts, I’ve been known to experiment a time or two with Ube, the Filipino sweet purple yam. Despite my many Ube experiments and recipes over the years, I’ve never attempted to make Halayang

Hello Filipino Food lovers! On Saturday August 30, 2014 I’ll be signing copies of The Adobo Road Filipino Cookbook at the inaugural Savor Filipino event in San Francisco at Justin Herman Plaza. Savor Filipino was founded by The Filipino Food

Grown in the Hatch valley of southern New Mexico, Hatch Chiles have a short growing season spanning from August and into September. During these few weeks of late summer and early fall, New Mexicans go crazy for the green capsicums—buying up bags,

Dinengdeng is a hearty vegetable soup from the Ilocos region of the Northern Philippines. Though simple in ingredients and preparation, this soup with a funny name can be a very complex and flavorful dish. With a broth seasoned with Bagoong

Like the Filipino term “adobo,” the word “guinataan” (also spelled “ginataan”) refers to a method of cooking rather than a singular dish. Where adobo requires cooking something (fruit, vegetable, protein) in a mixture of salt

What if I told you that you could make a cool and refreshing dessert with just three ingredients? “Sounds awesome. What are the 3 ingredients?” you’d probably ask. Well, the first is Campari. It’s the Italian aperitif that gives a Negroni

A classic Daiquiri, when made with nothing more than rum, fresh lime juice, and sugar, is a thing of beauty. Given a vigorous shake with ice (please, no blenders), these three simple ingredients can combine into a frothy, refreshing cocktail that